Directions

1. In a bowl, combine all the ingredients for the dipping sauce and divide among four small dishes (ramequins). Refrigerate.
2. Preheat the barbecue.
3. Brush the scampi with butter and place on the grill shell side up. Grill, turning occasionally, until the flesh is slightly opaque. Place on a heated platter and cover for five minutes.
4. Meanwhile, in a large skillet, heat the butter and wilt the garlic, parsley and chives for 2 minutes. Add the pasta and sauté to coat well and heat through.
5. Season with salt and pepper to taste and divide among four heated plates.
6. Top with the scampi and garnish with lemon wedges.
7. Serve hot with the dipping sauce.